When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

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There are a number of reasons why you should see a show at The Regency Ballroom — its ornate, turn-of-the-century architecture and eclectic lineup of performers, to name a few — but no reason is more compelling than the venue's ample seating.

For someone who lives in the downtown corridor — all right, the Tenderloin — the idea of going to Ocean Beach for pizza is rife with potential pratfalls: high Uber fares, lengthy Muni trips, ever-present fog, jet lag.

Since this is the summer of fruit soups in San Francisco, it follows a certain logic that it would also be the summer of vegetable desserts. Local chefs right now are sneaking veggies into the last course, and it just might get you to re-examine your relationship with them. Hate beets, for example? You won't anymore after trying them candied in the sunflower tart at Bar Tartine.

New to the dessert menu this week at Zaré at Fly Trap is the Zaré artichoke heart, a collaboration between chef/owner Hoss Zaré and pastry chef Mina Kacos. Their idea started out as a cake, morphed into a tart, and has since evolved into a more creative presentation: The whole artichoke heart, poached in simple syrup and spices such as black cardamom and clove, is served with trimmed leaves still attached. Instead of butter and mayonnaise, the leaves may be dipped in lemon gelato and almond pastry cream. A streak of hard caramel made from the poaching liquid offers a faint but beautiful earthiness. Candied sage leaves and candied fennel seeds offer a reminder of the vegetal nature of the dish.

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Tamara Palmer

Ice Cream Meets the Garden at Seasons Restaurant.

Chef Mark Richardson is currently offering a whimsical vegetable dessert at Seasons Restaurant and Seasons Bar and Lounge in the Four Seasons Hotel. Ice Cream Meets the Garden is a trio of flavors meant to mimic a tomato-basil salad with scoops of heirloom tomato, basil, and balsamic vinegar ice cream. Each is garnished appropriately, including two tiny cherry tomatoes on top of the heirloom tomato scoop, which is the most subtle flavor of the three. A spoonful that contains a taste of each reveals a perfect salad balance. Richardson says he's played with vegetables in ice cream before, but it's often in a main course presentation, like a sweet pea ice cream he's served as an accompaniment to crab.

It's not as hard to get those five-a-day in as it used to be, that's for sure.

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Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"